Greek Potato Casserole

A great zucchini recipe for every taste:

Preparation about 45 min:

Rinse parsley and chop finely. Mix salt with pepper, oregano and parsley.

Rinse the vegetables and cut the peeled potatoes into thin slices. Heat the oil in a large saucepan, fry the potatoes in it, sprinkle with some of the spice mixture and steam in the closed saucepan at a low temperature.

Add the peeled and diced onion to the potatoes and season again.

Cut the zucchini into slices, add to the cooking pot and season.

Blanch the tomatoes with boiling water, let them stand for about 1 minute, remove the skin, cut them into quarters, remove the stalks and seeds. Spread the flesh evenly over the vegetables and cook for about 20 minutes.

Mix the cheese with sour cream or crème fraiche and whipped cream, spread evenly on the vegetables and heat for another 5 to 10 min.

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